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8/04/2011

Better Than IHOP Pancakes {Recipe}

Okay, I really just didn't know what to call these pancakes, but I do know they are way better than IHOP. We love pancakes, and Owen usually eats 3-4 of them by himself. If I can't convince you to try my pancakes, maybe this photo will.

I find making them on an electric griddle to be the best though you can use a stove griddle or frying pan.

Did you check out that serious crumb? That melt in your mouth, soft, moist, delicate crumb? Refer back to the photo if needed, and try not to drool.

Recipe for Better Than IHOP Pancakes

Makes 14-16 pancakes*

2 cups all purpose flour ( I have used whole wheat and a combination of the two in the past, and they turned out fine. The taste and texture does change some, but they are still good. In the photo is all purpose flour pancakes.)
1 tablespoon baking powder
1/2 tsp salt
1/4 cup sugar

Mix all dry ingredients together.

1 1/4 buttermilk or milk ( I will use milk and add lemon juice to it to curdle the milk. If the batter gets too thick, just add a little more milk.)
1 egg
1 tsp vanilla
1/3 cup vegetable oil

Whisk the wet ingredients together. Pour into the dry ingredients. Whisk until most of the lumps are out. Let the pancake batter rest for about 15-30 mins. You can skip this step if you are in a hurry, or if you are like me, you have to feed a hungry 15 mos old fast. :)

I set my griddle to 325-350 degrees, and I cook the pancakes on one side until bubbles form. I then flip the cake and cook the other side for a minute or two. I don't care for a crisp edge or dark brown spots on my pancakes, but if you do, maybe you could fry them in butter in a pan or increase the temperature. (Neither I have ever done.)